The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-10-25
MANY KINDS OF CIDER.
It's Manufacture from the Beginning
Various improvements In the
Machinery.

York. Mail and Express, who has not a
cider-press of some kind, or who does
not take apples to the nearest cider'
mill to get transformed into that delici-
Gus drink. Cider-makng like many
other things, has made great progress
in the past few years The old press
with the heavy beam that had to be
hoisted by block and fall, has given
place 20 modern machinery.
The ingenuity of cider-makers and
those interested in cider production has
not been idle, as the records in the
patent Office will prove. Not alone in
the appliances necessary to production,
but in the beverage itself, immense
changes have taken place.
Cider can now be obtained in many
forms. There is the mild sweet cider
that carries the memory back 10 the
old farmhouse with the old-fashioned
fireplace and swapping log, the heaps
of nuts, doughnuts, and rosy-cheeked
apples, and last but not least, the old
jug hat used to go so often to the eel
lar to be filed. Then there is what is
technically called "hard cider" for
those who like something strong.
There is also champagne cider which
is making strong race with the best
brands of champagne for first place in
popular favor.
Champagne cider comes in two forms
that which becomes sparkling with
age, and that which is charged with
carbonic acid gas. The latter method
is in general use among cider makers.
1t imparts a strong eflervescence to the
cider and thereby enables the producer
TO sell the goods at a much less price
than he could if they became sparkling
from age. And still there are num-
Der of cider extracts made for us in the
soda fountain, or to be put up by the
bottlers of carbonated beverages. These
extracts are the product of long and
costly experiments. and they have been
brought to degree of perfection that
makes them just as heathfnl and
pleasant as the natural juice. Numer-
Gus other methods have been tried with
the object of improving cider, the latest
being brought out by Brooklyn man.
This new process, so to speak, con-
denses the juice and gives to il a strong
whey flavor. Two samples were
shown to reporter when he called on
the manufacturer, one made last fall
and the other the year previous. Both
tasted and smelt very much Ike wine.
The oldest sample was quite strong, and
had pleasant taste and bouquet
When asked if he intended to patent
the process and put the article on the
market the gentleman said that to
patent the process would be to ruin it,
as the publication of the details would
enable anyone to make the article,
and, consequently, spoil the market for
it. The gentleman is trying to make
combination with some wholesale
house to place the condensed cider"
before the trade.
To ascertain the prospects for the
present season the reporter called upon
prominent firm in the cider trade
what are the predictions for good
supply of cider this fallp" said the re-
porter to the head of the firm.
well" said the gentleman, ''they
are pretty fair. Not, of course, so
favorable as they might be, but still we
have strong hopes that the season will
be more productive than at first antici-
pated. The department of agriculture
at Washington reports Il short apple
crop. and this has led us to be very
conservative in our predictions. Still,
feel safe in saying that the supply
will be pretty good.
ais aduteration practiced to any
extent in cider makingP" asked the
reporter.
ITO some extent" said the gentle
man, laughing This trade is not
beyond the reach of the adulterator.
There is some artificial cider ffoated
upon the market each year. Some OF
it is n very good imitation, but most OF
il is vile stuff. so much so that the
consumer readily detects its true char
acter aud leaves il severely alone.
Some manufacturers are troubled by
their customers diluting the cider, but
that is something we can't guard
against
Like everything else that is good, y"
..,,,;ouod tho gentleman sspure annie